Wednesday, January 9, 2008

Stir-Fried Chinese Cabbage

Hello.Today is little bit cloudy, but not so cold. Which is good.

As I announced yesterday, my Chinese cabbage recipe is introduced at Megami's Recipes site!The point of this recipe is that I used salt to tender the Chinese cabbage before cooking. You can save heating time and enjoy the crunchy texture. I fried the Chinese cabbage with bacon and eggs, which make the dish tasty with less flavoring.

Tomorrow we have a New Year's party after work.I don't feel like going though...

I started my cooking channel since 2011 to share beautiful Japanese food culture with you. Fun and easy-to-follow tutorials 👍I hope my recipes are inspiring to try out new things. Please search within my blog to find the recipes you need 😋